The story of the Bolla winery is the story of a family that revolutionized the wine market in the last century to become today one of the most internationally important Italian wine companies.
The soil is volcanic, rich in calcium, potassium and magnesium. Hand-harvested grapes are crushed and gently pressed. Fermentation takes place at controlled temperatures in stainless steel tanks for three weeks and the wine remains on the lees as long as possible, before bottling. A passion for winemaking, respect and knowledge of the territory and a willingness to experiment are the founding values which are still today the driving force behind the work of the Bolla winery.